A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

Meatball soup with Broken Spaghetti October 4, 2013

Filed under: Beef,Soup — tiffanyrose913 @ 2:44 pm

spicy soup

Max Pitt
I got this recipe from Rachael Ray – although I used Giada’s spicy meatball recipe made last week , and I frozen another dozen. The spicy meatball recipe ( here ) added so much to this soup! I loved it! Rachael’s recipe is below, and so is giada’s meatballs 🙂

Also a pic of Max – Let’s go Pitt!!
1/4 pound ground beef

1/4 pound ground veal

1 cup (1 1/2oz) breadcrumbs

1 egg, lightly beaten

1 tablespoon finely chopped flat-leaf parsley

1 cup grated parmesan

salt and pepper

1/3 cup vegetable oil

6 cups chicken broth

2 carrots, thinly sliced

8 ounces dried spaghetti, broken into 1-inch pieces

5 ounces baby spinach leaves

Directions1. In a large bowl, mix together the beef, veal, breadcrumbs and 2 tbsp. water. Using a fork, stir in the egg, parsley and 1/2 cup parmesan; season generously with salt and pepper. Form the mixture into sixty 1/2-inch balls and set them on a platter.
2. In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the meatballs in 3 or 4 batches and cook, occasionally shaking the pan, until browned, 3 to 4 minutes. Using a slotted spoon, transfer to paper towels to drain.
3. In a large dutch oven or soup pot, bring the chicken broth, 2 cups water and the carrots to a boil over medium-high heat. Lower the heat and simmer for 5 minutes. Add the meatballs and return the soup to a simmer. Stir in the spaghetti and cook, stirring often, until just tender, 10 to 12 minutes. Stir in the spinach, cover and cook until wilted, about 5 minutes. Ladle the soup into bowls and top with the remaining 1/2 cup parmesan; serve immediately.

Giada’s meatballs:

1 cup plain bread crumbs

¼ cup whole milk, at room temperature

2 large eggs, at room temperature

1 small onion, finely chopped*

½ cup finely grated Parmesan cheese

¼ cup chopped fresh basil leaves

¼ cup chopped fresh Italian parsley leaves

1 tablespoon tomato paste

2 cloves garlic, minced

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 pound ground dark turkey meat

1 pound spicy Italian turkey sausage links, casings removed

Extra-virgin olive oil, for drizzling


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